3 Fresh Spring Vinaigrettes

This season's best-dressed salads start with a trio of versatile vinaigrettes that serve double duty as sauces and marinades.
Story by Angela Sellers

Ginger-Basil Vinaigrette
Use this as a sauce for fish or shrimp, crisp lettuces, avocado, or rice. 
Process ½ cup loosely packed fresh basil leaves, chopped; 2 Tbsp. fresh lemon juice; 2 tsp. minced fresh ginger; 1 garlic clove, minced; 1 tsp. honey; and ½ tsp. kosher salt in a food processor until smooth. With processor running, pour 2/3 cup grapeseed oil through food chute in a slow, steady stream, processing until smooth. Makes about ¾ cup

Red Pepper Jelly Vinaigrette
Pair this sweet, piquant vinaigrette with fresh greens and tangy goat cheese. It also works as a marinade for chicken or pork. 
Whisk together 6 Tbsp. red wine vinegar; 1/3 cup olive oil; 3 Tbsp. red pepper jelly; 1 shallot, minced (about 2 Tbsp.); 1 Tbsp. coarse-grained mustard; ¼ tsp. kosher salt; and ¼ tsp. black pepper in a small bowl. Makes about 1 cup

Peach-Poppy Seed Vinaigrette
Pair with any lettuce, or drizzle over grilled pork. 
Process ¾ cup frozen sliced peaches or mango, thawed; 3 Tbsp. peach preserves; 2 Tbsp. plus 2 tsp. apple cider vinegar; ½ tsp. Dijon mustard; and ½ tsp. kosher salt in a food processor until smooth. With processor running, pour ½ cup canola oil through food chute in a slow stream. Process until smooth; stir in 1½ tsp. poppy seeds. Makes 1¼ cups

Take It
To transport, secure wooden ball lids with tape. Store in the fridge up to one week. Glass bottles with wood stoppers, $19 each; westelm.com. Kitchen twine, about $3; available at grocery stores.